It’s hard to resist Salted Caramel Baked Pears warm out of the oven – another easy entertaining recipe from Bijouxs along with a free gift for Bijouxs readers, because the holidays are here and company’s coming!
When you think apples, think pears! My recent visit to the PMA Fresh Summit lead me to select pears as one of Bijouxs Five Little Jewels. Pears are elegant, yet at the same time a charming fruit, some stand regal and tall, some short and round, and some with sweet faces filled with freckles. Pears are a fruit to get to know better, for cooking and snacking.
For cooking, Salted Caramel Pears is my twist on a deconstructed classic Tart Tatin, with pears instead of apples and sans the crust – tender, juicy pears bathed in a sweet caramel sauce and finished with a sprinkle of sea salt. You may bake different varieties of pears as I did here, using Forelle, Comice and Seckel, or choose a single variety, either way they bake up sweet and juicy. Be sure to use pears that are ripe (see below).
This recipe is another easy entertaining recipe from Bijouxs – halved pears are tossed in a butter and sugar spice-infused mixture then baked – the result is tender, golden brown fruit bathed in caramel sauce. I pass flaked sea salt to sprinkle on the pears for those who would like to enjoy a salted caramel experience. Serve with a scoop of vanilla ice cream.
I learned some interesting facts I did not know about pears from the people at USA Pears. Did you know that Bartlett pears are the only pear variety that change color as they ripen, from green to yellow? Anjou and other varieties show little color change as they ripen, and also did you know pears ripen from the inside out, so how do you tell when a pear is ripe?
“Check the Neck” of course! Apply gentle thumb pressure to the neck, the stem end of the pear, if it yields to gentle pressure it is ripe, if it is still firm, count on approximately 4-6 days to ripen. If the pear is soft around the middle, it may be over ripe! For more information on how to ripen and storing pears visit USA Pears. Once your pears are ripe how do you transport the delicate beauties along for lunch or snack?
A Pear Packer of course! I loved discovering these perfectly practical packers that protect your little jewel pears as you carry them along with you for lunch or for a snack. Many thanks to the people at USA Pears, because they are making one set (4) of Pear Packers per household available to Bijouxs readers for free for a limited time! Cool! Here’s how to receive your set of Pear Packers:
This special offer from USA Pears allows Bijouxs readers to order one free set of Pear Packers per household and shipping is free as well! Please note: 1) if you choose to order a second set of Pear Packers or any other items on the USA Pears site, there are shipping charges for orders valued at over $1.50. 2) This special offer for Bijouxs readers offer will expire on November 30th, 2012.
The Pear Packers are found here. Fill out the order form for one set of Pear Packers and enter the coupon code “bijouxs” when you check out. That’s it.
Thank you again to USA Pears for helping to get Pear Packers into the hands of Bijouxs pear lovers!
Pears, one of my favorite little jewels for cooking and snacking. Happy Thanksgiving everyone from Bijouxs!
As always, enjoy. B
… thank you for special offer – such a great way to protect pears!!!
I thought they were cool too:)
Wow, Lynn, this is an incredibly gorgeous dessert — I love pears and who wouldn’t love any twist on a Tart Tatin!? Hope you have a wonderful Thanksgiving!
This recipe is also a take on baked apples I make – but with pears, yum! Thank you Valentina and wishing you & your family a very Happy Thanksgiving!
Lynn, I have checked the pantry and have everything on hand to make this without making a trip to the grocery store EXCEPT for the vanilla bean! Please do not throw the iron skillet at me when I ask if I might substitute liquid vanilla but may I?
Happy Thanksgiving Sherry! Yes of course, substitute vanilla extract, about 1 teaspoon for the vanilla bean and if you don’t have a cinnamon stick, I’d use about 1/4 teaspoon in this recipe, the cinnamon stick just lightly flavors the butter. The butter and sugars alone make a great caramel! Enjoy!